Louisiana Red Beans And Rice
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Yellow Onion (chopped)1 large
Green Bell Pepper (chopped)1 tsp
Cayenne2 sprigs
Thyme (fresh)4 cups
Cooked White RiceDirections:
1
Place the dried beans in a large bowl and cover with cold water
2
Soak the beans overnight in the refrigerator
3
Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts)
4
Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine
5
Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours
6
You want the beans to be almost overcooked, like they are getting ready to burst
7
Stir the beans occasionally to prevent scorching on the bottom of the pot
8
Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry
9
Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy
10
Toss in the sausages and cook for another 30 minutes to heat them through
11
Adjust the seasoning, if needed
12
Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion